“You'll never believe these muffins are light! Made with substitutions that won't take away from taste. They are oh, so yummy. The batter is thick and sticky, so spray muffin papers with non-stick spray.” - by Brinna
Ingredients
Adjust Servings
Original recipe yields 16 muffins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners. Spray liners with cooking spray.
- Mix pumpkin puree, egg, sugar, vegetable oil, applesauce, and vanilla extract together in a bowl.
- Mix flour, pudding mix, baking powder, cinnamon, salt, and baking soda together in a large bowl. Add about half the chocolate chips; stir. Pour pumpkin mixture into the flour mixture; stir to combine. Spoon batter into prepared muffin cups; top with remaining chocolate chips.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition
Amount Per Serving (16 total)
- Calories
- 195 cal
- 10%
- Fat
- 7.1 g
- 11%
- Carbs
- 31.7 g
- 10%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"Wonderful! I just got engaged so I'm trying to make healthier snacks and sweets to prepare for wedding dress shopping. I had pudding mix loose in a container so I just used a tablespoon since several ..." See morepeople said it was fine without. I didn't have chocolate chips so I cut up some chocolate bars. I didn't use the full amount of chocolate and I think these would be delicious with or without them. I made them as mini-muffins and they took about 12-14 minutes in my oven. I also made some with liners and some without. Make them! They're awesome!"
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